cream of pumpkin soup


The American Halloween pumpkin has quite an unpretentious flavor, almost bland. But it absorbs and magnifies other flavors like nothing else. Just be aware that there are many other pumpkin varieties that are better for cooking. Avoid pumpkin spices when making pumpkin soup, or you’ll be drinking liquid pumpkin pie.

Be careful:

An uncooked pumpkin is very hard and may be difficult to cut. I find that the easiest way to open a pumpkin is to drop it on the ground until it cracks. (Pic3)  And no, I won't be stopping by to clean up your kitchen. :-)


Pic1: American Halloween pumpkins
Pic2: cream of pumpkin soup, with extra cream


This is what you need for 4 servings:

  • 2 lbs. pumpkin, cubed
  • S&P
  • Your favorite spices.
  • optional:
    • 1 can evaporated milk
      OR heavy cream
    • 1 lb. carrots for a more intense orange color


  • Cut or break open a pumpkin.
  • Remove the threads and seeds.
  • Cut the flesh in small pieces.
  • Heat with ½ cup of water until the pumpkin liquefies.
  • Add some evaporated milk to get a creamy flavor and the lighter color.
  • Use a stick or cup blender to puree everything.
    If this makes the soup too thick, add water or milk to dilute to desired thickness.
  • Serve and enjoy.
  • Optional:
    • add 1 tbsp. evaporated milk or heavy cream to each bowl. (Pic1)

Experiment by adding spices with a small quantity, just a cup or so. Don't be too heavy handed with that spice bottle: pumpkin is a very effective flavor multiplier and it doesn't take much to overdo it. 


Pic3: break, cut
Pic4: stew
Pic5: blended = cream of pumpkin soup